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Whipped Cream Frosting

Source of Recipe

Better Homes and Gardens


When you frost a cake with Whipped Cream it's a good idea to add gelatin to keep the cream light and fluffy.

Soften 1/3 of an envelope (1 Teaspoon) of unflavored gelatin in 1/4 cup of cold water; dissolve over hot water.

partially whip 2 cups of whipping cream with 1/4 cup of confectioner's sugar, and 1 teaspoon vanilla, or lemon juice.

Fold in the gelatin; whip rapidly till the desired consistency.

If desired - Tint the frosting a delacate pastel with food coloring.

Frost a cooled angel, chiffon, or a sponge cake; then refrigerate until time to serve it.

BHG 6 -1967